I know guys; I should be planning out everything ahead of time but what the hell.
I was kind of thinking of doing an all grain wheat beer but I am not sure of the availability of the ingredients at Marcellos. I have looked at a couple of recipes but not dead set on any. If not a wheat maybe some suggestions about something else that I can just run and pick up over there.
Thanks

Kevin should have everything you need on the shelves, but the wheat malt may be in one pound sacks. Very expensive. You might want to consider using wheat DME instead. I know he has plenty of that on hand. If you do go AG then don't forget the rice hulls to prevent a stuck mash.

Is it just me or is the 211f too high?
And also, this is right off of the beer smith website and after I put it into my program it didnt change the water volume. Unless I am looking at something wrong it is not computing the grain absorption. This is why I bought this program, to figure this kind of shit out.

The 211 is to raise your mash to mash out temp. you want to raise your entire mash to 168-170 degrees and allow it to rest for 10-15 minutes before sparging. This reduces the viscosity of your gyle by denaturing the amylase enzymes and allows you to recover more sugars. I don't think Kevin has any Munich or caravienne malt on hand. But whatever you find, maybe someone else has something you can use. He should have gotten some more Munich, but I don't think he did. Keep us posted.

I got my fix Saturday night by brewing an Amber. I had a few hiccups but ended up with 5 gal with a 1.060. I pitched bout a liter starter and went to bed. I went check it this morning and the lid of the ail pail was domed out!! That was with a 1/2" blowoff tube!! I checked it out and the bubbler body wasnt plugged. The hose had a slight kink in it so I fixed that. I stuck a trash bag over the whole thing. Hope all is well, it is in my brothers closet!

If it hasn't blown the top off yet, it probably won't. If straightening out the hose didn't release the pressure, you've got a major problem. Take the lid off the bucket (carefully) and see what is going on. As long as the yeast is at high kreusen, you're unlikely to get an infection. A few homebrewers actually do their primaries in open fermenters. Even Sam Calagione has blown up at least one fermenter. At least your little five-gallon batch is unlikely to take a wall out.